Gelatin desserts, strawberry flavor, ready-to-eat
- Total Egg Yolk Equivalents: 0
- Egg Yolk Choline Equivalents: 0
- Egg Yolk Betaine Equivalents: 0
- Betaine: 0.1
- Total Choline: 0.5
- Free Choline: 0
- Glycerophosphocholine: 0.5
- Phosphocholine: 0
- Phosphatidylcholine: 0
- Sphingomyelin: 0
- Percentage Glycerophosphocholine: 100%
- Percentage Phosphatidylcholine: 0%
- Number of samples analyzed: 1
- Confidence Code: 1
- Category: Sugars and Sweets
- Reference: Patterson, K.Y., Bhagwat, S. A., Williams, J. R., Howe, J. C. & Holden, J. M. (2008). USDA Database for the Choline Content of Common Foods, 12-36.
Egg Yolk Choline Equivalents is derived by dividing the total choline by 136 (the milligrams of choline found in one 20-gram egg yolk).
Egg Yolk Betaine Equivalents is derived by dividing betaine by 153 (the milligrams of choline found in one 20-gram egg yolk, adjusted for the difference in molar mass between betaine and choline).
Total Egg Yolk Equivalents is derived by adding betaine and choline equivalents together.
NV, no value. NA, not applicable.
Betaine values are reported as mg betaine per 100 g food. Total choline values are reported as mg choline per 100 g food. Free choline, glycerophosphocholine, phosphocholine, phosphatidylcholine, and sphingomyelin, are reported as mg choline contained within the respective forms per 100 g food.
The Confidence code (CC), an indicator of the relative quality of the data and the reliability of a given mean, is derived from the quality index (QI) and designated as A, B, C, or D (A being the best). The CC is assigned as follows: A is equivalent to 75-100 QI total points, B is equivalent to 50- 74 QI total points, C is equivalent to 25- 49 QI total points, D is equivalent to less than 25 QI total points. More information on the methodology is contained in the cited reference.